Puttanesca Sauce

Name: Puttanesca Sauce
Cuisine: South African
Ingredients: 500 g Cherry tomatoes; 4 Cloves garlic; Olive oil; Half an onion; 2 Tablespoons capers; 6 Anchovy fillets; 20 Pitted black olives; 1.5 Cups Passata; 2 Tablespoons tomato paste; 1 Teaspoon dried oregano; 1 Teaspoon dried basil; 4 Tablespoons cream; 1 Tablespoon lemon juice; Salt and pepper

Inge @ingethirion

Worcester

This is my absolute GO-TO pasta sauce.

Inge @ingethirion

Worcester

This is my absolute GO-TO pasta sauce.

Saved

Ingredients

500 gCherry tomatoes
4 Clovesgarlic
Olive oil
Halfan onion
2 Tablespoonscapers
6Anchovy fillets
20Pitted black olives
1.5 CupsPassata
2 Tablespoonstomato paste
1 Teaspoondried oregano
1 Teaspoondried basil
4 Tablespoonscream
1 Tablespoonlemon juice
Salt and pepper

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Steps

1

Preheat oven to 200 degrees celcius. Rinse and dry cherry tomatoes. Add to roasting dish together with 4 unpeeled cloves of garlic. Add a good drizzle of olive oil and a pinch of sea salt. Roast in oven until the skin of the tomatoes starts to blister, about 45-60min.
2

Meanwhile, sauté onions in some olive oil. Add anchovies, capers and olives. Saute until onions are soft.
3

Pop roasted garlic cloves out of their skins and chop finely to make a paste. Add garlic and cherry tomatoes to pan and cook about five minutes so tomatoes can break down further.
4

Add passata, tomato paste, herbs and cream. Squeeze over fresh lemon juice and season to taste. Serve over pasta of choice, with lots of fresh parmesan 🍝